Blackberry Syrup

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About This Syrup

This a recipe for blackberry simple syrup made using the sous vide method. It’s tangy with the perfect thin texture for cocktails. My first time making it was for our first original recipe, the Harvest Run, which is a riff on the Mint Julep that we shared in homage to the first (and likely only) autumn Derby Day. It would also be delicious in other whiskey-based drinks especially in the fall.

The key to this syrup’s flavors is that the fruit is being cooked at the same heat throughout but not to a point where it is extracting too much of the fruit’s juices and turning into an overly-sweet jammy texture like it does when making this syrup in a pan on a stove top.

Recipe

AuthorSips From ScriptsPrep Time2 hrs 15 minsRating

Ingredients
 140 g Blackberries
 200 g Cane Sugar
 200 ml Filtered Water
 2.50 g Citric Acid (Optional)

Method
1

Fill a large pot with water, place immersion circulator inside, and set to 135°F.

2

Add sugar, filtered water, and citric acid (optional) to a blender and blend.

3

Pour mixture and blackberries into a sealable heatproof plastic bag, removing as much air as possible before sealing. This can be done by dipping most of bag, other than unsealed top, into the water so the pressure pushes all of the air out and sealing it before pulling it back out of the water.

4

Once water has preheated, place bag in water while leaving sealable top exposed to air and let cook for 2 hours.

5

Once cooked, place bag into an ice bath to shock the solution, then let cool.

6

Strain syrup through a sieve or two fine mesh filters and transfer into container.

Ingredients

Ingredients
 140 g Blackberries
 200 g Cane Sugar
 200 ml Filtered Water
 2.50 g Citric Acid (Optional)

Directions

Method
1

Fill a large pot with water, place immersion circulator inside, and set to 135°F.

2

Add sugar, filtered water, and citric acid (optional) to a blender and blend.

3

Pour mixture and blackberries into a sealable heatproof plastic bag, removing as much air as possible before sealing. This can be done by dipping most of bag, other than unsealed top, into the water so the pressure pushes all of the air out and sealing it before pulling it back out of the water.

4

Once water has preheated, place bag in water while leaving sealable top exposed to air and let cook for 2 hours.

5

Once cooked, place bag into an ice bath to shock the solution, then let cool.

6

Strain syrup through a sieve or two fine mesh filters and transfer into container.

Blackberry Syrup

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